Growing up in India, Chhaya Jain of Johnston first learned how to make her family’s traditional Samosa (stuffed triangles) recipe from her grandmother.
“Samosa is a traditional Indian dish which is usually cooked in the north part of India,” Jain says. “The recipe which I like to share is an old traditional recipe I learned from my grandmom. I usually cook samosa in big batches to share.”
For outer layer
1 cup of all purpose flour
1/4 cup of oil
1/4 teaspoon of salt
Mix well all three ingredients then add water as required to make soft dough. Put it to rest for at least 10 minutes. Meanwhile, prepare the stuffing.
2 medium-sized peeled potatoes, boiled and mashed.
1/2 tablespoon of oil
Salt to taste
1/2 teaspoon sugar
1/4 teaspoon of turmeric powder
1/4 teaspoon red chili powder or paprika (optional)
1/4 cup frozen peas
1/4 teaspoon garam masala (optional, don’t use if you prefer less spicy food)
1/4 teaspoon raw mango powder or lemon juice (raw mango powder available in Indian groceries)
A few sticks of cilantro, chopped (optional)
Put oil in pan and let it get warm. Add turmeric powder, mashed potato and then add all other ingredients for stuffing. Mix well. Turn off the burner/flame.
Now you have the stuffing and dough ready.
Put oil in pan to deep fry on low medium flame and let it heat. Meanwhile, make the samosas.
Make 8-10 balls out of the dough, roll them into a round shape then cut in half so you have two D-shaped rolled pieces. Pick one and form a cone. Add stuffing and press firmly to close the corners. Repeat this process to get 16-18 samosas ready to fry. Put them in oil to fry. Turn them two to three times until golden in color. Take them out and drain them on a paper towel.
Delicious samosas are ready to serve hot plain or with any dipping or tomato ketchup. ♦